Dairy Free/ Gluten Free/ Meal Prep/ Recipe/ Salads & Veggies/ Sides/ Vegetarian

Healthy Mediterranean Roasted Veggies

mediterranean roasted veggies

Mediterranean Roasted Veggies are a healthy side dish and a great meal prep option. These roasted vegetables are a versatile addition to your cooking!

I love sheet pan meals and these roasted veggies are no exception!

This side dish is an awesome way to use up leftover vegetables hanging out in your fridge.

I know, I know….we had plans for those vegetables while we were throwing things in our shopping cart at the grocery store.

Now, if we can just remember what we’re supposed to do with all that produce…

So go ahead. That zucchini staring you down from the vegetable drawer? Cut it up and throw it on the pan.

Add cruciferous Brussels sprouts, one of my personal favorites! Now before you turn up your nose, these aren’t the sprouts you remember.

Roasting these Brussels sprouts will bring out a gentler, softer side than steamed sprouts. Even I don’t like those.

Plus, Brussels sprouts are low in calories, high in fiber and Vitamins K & C.

Ok, onto the other vegetables in this awesome bake.

Got carrots? Add those! Fennel? Why not?

With all the ingredients in this recipe, roasting vegetables will deepen and intensify the sweetness in the vegetables.

In fact, our kids actually LOVE roasted veggies, so don’t fall off your dinner chair if this becomes a new family favorite.

Ingredients in Mediterranean Roasted Veggies

  • mini sweet peppers (these are sold in bags in the produce aisle. If you can’t find them feel free to use regular bell peppers cut into two inch pieces.
  • mushroom caps – use button mushrooms, white mushrooms, baby Portabellas – they’re all good!
  • red onion – if you don’t have one substitute yellow onion
  • Brussels sprouts – many times you can find these already trimmed and pre-washed. Even our local Aldi carries them so they’re in my cart at every single trip!
  • garlic powder – a standard pantry staple in my kitchen
  • Herbs de Provence or Italian seasoning – either works!
  • extra virgin olive oil
  • balsamic vinegar
  • salt and black pepper
mediterranean roasted veggies

How to make Mediterranean Roast Vegetables

We want our oven good and hot, so crank it up to 425 degrees. I like to line my rimmed baking sheet with parchment or a reusable baking mat.

We want our oven good and hot, so crank it up to 425 degrees. I like to line my rimmed baking sheet with parchment or a reusable silicone baking mat.

Combine all the vegetables you’re using – peppers, mushrooms, onion, and Brussels sprouts plus whatever else you’re adding to the party – in a large bowl.

Add the seasonings, olive oil and balsamic vinegar. Using a spoon or your clean hands, gently toss to combine.

Give them a little salt and pepper love and spread onto a baking sheet.

Important Tip: Be sure not to overcrowd your pan! I’m serious here, folks! We want the vegetables to caramelize and brown and they’ll steam instead if the pan in overloaded.

So I promise, if you need to use two baking sheets instead of one, it will be worth it!

Roast for 40-45 minutes, stirring half way through.

I don’t know about you, but my oven is hotter on the left side than the right side. Why? I don’t know but it just is. So I like to rotate the pan once, too, so I have even cooking all the way around.

Once they’re done, remove from the oven. The vegetables are great served warm or at room temperature.

Combine all the vegetables you’re using – peppers, mushrooms, onion, and Brussels sprouts plus whatever else you’re adding to the party – in a large bowl.

Add the seasonings, olive oil and balsamic vinegar. Using a spoon or your clean hands, gently toss to combine.

Give them a little salt and pepper love and spread onto a baking sheet.

Important Tip: Be sure not to overcrowd your pan! I’m serious here, folks! We want the vegetables to caramelize and brown and they’ll steam instead if the pan in overloaded.

So I promise, if you need to use two baking sheets instead of one, it will be worth it!

Roast for 40-45 minutes, stirring half way through.

I don’t know about you, but my oven is hotter on the left side than the right side. Why? I don’t know but it just is. So I like to rotate the pan once, too, so I have even cooking all the way around.

Once they’re done, remove from the oven. The vegetables are great served warm or at room temperature.

mediterranean roasted veggies

Helpful tips for your Mediterranean bake

This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.

This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.

And you know me – I like to use what we have. So save yourself a few bucks and make a substitution if you’d like!

Leftover roasted Mediterranean vegetables are incredible on a roasted veggie panini along with a little goat cheese (yum!), as a healthy addition to a chopped salad, or as a prepared pizza topping.

Throw some into your pasta….should I keep going or are we good?

Other vegetables recipes

Give these Mediterranean roasted veggies a try! They’re healthy, they’re simple and family friendly, too!

Then, head on back and leave a review, if you would! Your feedback is important to me!

Hungry for more?  Subscribe to have my newsletter delivered straight to your inbox! And be sure to stay in touch on FacebookPinterest and Instagram for all of the latest updates.

Note: I may use referral or affiliate links for the products I love.

mediterranean roasted veggies
Print Recipe
5 from 4 votes

Mediterranean Roasted Veggies

This is a great way to use up any leftover vegetables sitting in your refrigerator. If you don’t have the vegetables used here, feel free to substitute any sturdy veggie you have on hand, such as carrots, fennel, parsnips, and zucchini.
Prep Time15 mins
Cook Time40 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: Mediterranean Roasted Veggies
Servings: 6 servings
Calories: 139kcal

Ingredients

  • 1 lb. bag mini sweet peppers seeded and cut in half
  • 1 lb. mushroom caps halved
  • 1 large red onion sliced
  • 1 lb. Brussels sprouts trimmed and cut in half
  • 2 tsp garlic powder
  • 2 tsp Herbs de Provence or Italian seasoning
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar salt and black pepper to taste

Instructions

  • Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  • Add peppers, mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.
  • Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
  • Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately.

Notes

Tip: This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.
 

Nutrition

Calories: 139kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 728mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2950IU | Vitamin C: 162mg | Calcium: 48mg | Iron: 2mg

Subscribe & Follow

You Might Also Like

5 Comments

  • Reply
    Genevieve
    November 30, 2019 at 2:53 pm

    5 stars
    These veggies looks amazing and so colorful!

  • Reply
    Denisse Salinas
    November 30, 2019 at 3:09 pm

    5 stars
    Evere since I discovered oven roasted brussels sprouts I cannot eat them any other way! Love this little winter veggie medley you put together here! It looks cooked perfectly!

  • Reply
    Kate
    November 30, 2019 at 4:47 pm

    Mmmm I love a good roasted veggie recipe, this looks absolutely delicious!

  • Reply
    Bintu | Recipes From A Pantry
    November 30, 2019 at 5:10 pm

    5 stars
    I love roasted vegetables and these look so healthy and delicious! These have my mouth watering.

  • Reply
    Michelle
    November 30, 2019 at 5:11 pm

    5 stars
    Love that you can customize the veggies in this, and the simplicity of the olive oil and herbs

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.